Tag Archives: Graham Crackers

Chocolate Banana Pie

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pieI was going to say of all the pies in all the world cream pies are my favorite. Then I remembered pumpkin, which made me think of pecan. Okay so I like a lot of pies. But I really do like cream pies too. This one did not disappoint. It was super yummy, probably because it had banana which is my favorite fruit! Once when my niece was really little and I brought out some banana cookies she proclaimed “You must really like bananas, you put them in everything”. Well it’s true I do like bananas in my baking so without further ado here is the recipe.

Original recipe adapted from Allrecipes.first layer

  • 1 1/4 cup graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 cups whipping cream, divided
  • 3 egg yolks, lightly beaten
  • 1 tablespoon butter or margarinesecond layer
  • 2 teaspoons vanilla extract
  • 4 (1 ounce) squares semi-sweet chocolate, melted
  • 2 medium firm bananas. sliced

1. Mix graham cracker crumbs and melted butter and press into pie plate. Set aside.

2. Mix sugar, cornstarch, salt and milk together in medium saucepan.Gradually add 1 cup of whipping cream. Cook over medium-high heat until thickened and bubbly, stirring often.

3. Whisk a small amount into egg yolks. Add egg yolk mixture back to saucepan and cook  for an additional 2 minutes , stirring constantly. Remove from heat and stir in 1 tbsp. butter and vanilla.

4. Melt chocolate in microwave safe medium-sized bowl. Stir in half of the custard you just made on the stove.

5. Pour remaining half into pie crust. Put Saran wrap on and place in fridge for about 1 hour. PLace Saran wrap on top of chocolate mixture in bowl and place in fridge for 1 hour.

6. After fully cooled place sliced bananas on top of custard mixture in pie plate. Top with chocolate mixture.

7. Beat remaining 1 cup whipping cream and put on top of pie. Refrigerate for an additional 2 hours.

8. Eat and Enjoy!

Jumbo S’more Muffins

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breakfastThere are combinations in food that are simply unbeatable, chocolate and peanut butter, steak and sautéed mushrooms, a favorite in this house popcorn and cherry nibs. One of the best of them has got to be chocolate and marshmallows. In it’s best form, the s’more, it is an extremely tasty treat, but now that summer is over and fall leaves are a blowin, it’s a little easier to get that last taste of summer in this muffin.

Original recipe from Pam Ivbuls at Allrecipes

  •  1 1/2 cups all-purpose flourbatter
  •  1/2 cup graham cracker crumbs
  •  1/4 cup packed brown sugar
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •   1 egg, beaten
  •   1 1/2 cups buttermilk
  •   1/4 cup vegetable oil
  •   3/4 cup semisweet chocolate chips
  •   1 1/4 cups miniature marshmallows, divided

1. Pre heat oven to 375 and grease a large muffin tin. (Makes approximately 8 muffins).

2. Mix dry ingredients in large bowl. Add wet ingredients and stir until just moistened. Fold in Chocolate Chips and 1 cup of the marshmallows.

3. Fill muffin cups 3/4 full and place remaining marshmallows on top of muffins.

4. Bake for about 18-20 minutes, until toothpick comes out dry.

5. Eat and Enjoy!